Spicy Cocktail Pepitas

It’s Cocktail Wednesday and this week, it’s all about snacks! Cocktail hour, or cocktails anytime, are always better with munchies. There are some great bar snacks I really enjoy, like the Truffle Popcorn at my favorite spot in Whistler or the party mix at the Pied Piper Bar in San Francisco.

cocktail pepitasWe had lunch at a great little Mexican restaurant in downtown Sonoma — right on the main town square — on our last road trip. This place makes the most addictive pepitas (shelled pumpkin seeds). When I got home, I had to try and replicate this amazing bar snack… and I think I’ve done it.

These pepitas are so tasty and perfect with a cocktail. They are sweet and savory and they’ve got a bit of punch from the chili powder.

how good is that

Spicy Cocktail Pepitas
These pepitas are so tasty and perfect with a cocktail. They are sweet and savory and they’ve got a bit of punch from the chili powder.
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Ingredients
  1. 1 cup raw pepitas
  2. 2 teaspoons vegetable oil
  3. ½ teaspoon sugar
  4. ¼ teaspoon cinnamon
  5. ¾ teaspoon cumin
  6. ½ teaspoon coriander
  7. 1 teaspoon chili powder
  8. ½ teaspoon coarse kosher salt plus more for the end
  9. dash cayenne
Instructions
  1. Preheat the oven to 350 degrees.
  2. Throw the pepitas on a baking sheet and roast in the oven for 10-15 minutes.
  3. Meanwhile combine all the spices.
  4. Drizzle the pepitas with the vegetable oil and toss so that they are evenly coated.
  5. Sprinkle with the spices and then with a spatula, move the pepitas around so that they get fully coated.
  6. Roast for another 10-15 minutes until they are golden and toasted, but not burned.
  7. Remove from the oven and sprinkle with more salt.
Shaun Myrick https://www.shaunmyrick.com/